Gluten-Free Flour

by Jennifer E. O’Brien

While shopping for your groceries, you’ve likely noticed “gluten-free” labels on many products. These labels certainly raise the question: What is gluten and why do some many products advertise its absence? Combined with starch in cereals such as wheat, barley and rye, gluten is a protein that provides baked products with elasticity and chewiness. It also accounts for approximately 80% of the protein in wheat. For consumers suffering from celiac disease, a disorder of the digestive system caused by ingesting gluten, gluten-free products are a welcome alternative. More recently, some doctors have recommended a gluten-free diet for patients with autism.

Carol Fenster, president and founder of Savory Plate, Inc. and author of several gluten-free cookbooks, finds that while there are health benefits to eating a gluten-free diet, most people choose it out of necessity. One of the benefits, Fenster explains, is that a gluten-free diet does not usually include processed foods because they usually contain wheat. While eliminating processed foods obviously helps one avoid food additives and hydrogenated fats, Fenster is quick to remind us that “…usually people go to a gluten-free diet because they have to, not because they want to.”

For those who choose a gluten-free diet, whether by choice or necessity, Fenster encourages them to pay no heed to the common misconception that gluten-free products do not taste good. She has found that gluten-free dishes can be as tasty, if not more so, than their wheat-laden counterparts. For those planning to prepare some gluten-free recipes at home, she offers these tips for cooking and baking:

1. Success comes from using a blend of flours. According to Fenster, every flour has its own characteristics and flavors, and they complement each other. For example, because of its strong flavor, buckwheat flour should be used in small quantities. Amaryth flour adds good flavor to a recipe; but since it does not bind together well, it works best with other flours. For added flavor, nut or legume flours in small quantities can be added to pudding, cake or pasta recipes. Potato starch works well as a thickening agent in cream soups.

2. Add xanthan gum or guam gum to baked products to help avoid crumbling. This addition will help with expansion and rising. 3.Use gray, nonstick baking pans, rather than glass or aluminum versions. These pans encourage browning, which also helps food to rise and provides additional flavor.

The Deli’s Gluten-Free Vegan Scone Recipe

Dry:
4 cups gluten-free flour
2 tsp xantham flour
8 tsp baking powder
2 tsp baking soda
1 tsp salt

Wet:
¼ cup maple syrup
4 TBS rice syrup
¾ cup Earth Balance
1 cup rice milk

Preheat the oven to 375°F. In a blender, combine flours (reserve the last ¼ cup), baking powder, baking soda, and salt. Add the Earth Balance and blend until the mixture looks like coarse crumbs.

Transfer mixture to a large bowl and add the wet ingredients. Stir with a fork until a soft dough forms.

Spread the reserved flour on cookie sheet. Turn the dough out onto the flour and roll it out with a rolling pin. Cut the dough into small triangles. Bake for 18–20 minutes and allow to cool on the cookie sheet.

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